Coconut Cake with Chocolate Mousse and Pear
Coconut base, Soaking syrup, Jelly, Chocolate mousse and Gel — a Zeelandia recipe in 5 components. Uses Neutral Gel Glaze 13 kg (Zeelandia) and Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia.
- mixing speed (coconut base)
- low
- mixing time (coconut base)
- 3 min
- baking temperature (coconut base)
- 180 °C
- baking time (coconut base)
- 35 min
Ingredients
Coconut base
| Ingredient | Quantity |
|---|---|
| Coconut Cake Mix | 1500 g |
| Eggs | 600 g |
| Oil | 510 g |
| Water | 150 g |
Soaking syrup
| Ingredient | Quantity |
|---|---|
| Water | 100 g |
| Sugar | 100 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Neutral Gel Glaze 13 kg (Zeelandia)Paletta Neutral Gel 13 kg | 1000 g |
| Pears in syrup | 1000 g |
| Ground cloves | 1.5 g |
Chocolate mousse
| Ingredient | Quantity |
|---|---|
| Orange juice | 500 ml |
| Cream 36% | 1000 g |
| Gelatine | 10 g |
| Water | 50 g |
| Balsamic vinegar | 20 ml |
| Elderberry paste | 100 g |
Gel
| Ingredient | Quantity |
|---|---|
| Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia | 400 g |
Method
- Coconut base
Mix all ingredients on low speed for about 3 minutes using a flat beater. Spread the batter into a frame of about 40 x 60 cm. Bake at 180°C for about 35 minutes. Leave to cool.
- Soaking syrup
Boil the water with the sugar and cool. Soak the coconut base with it. Freeze the cake.
- Jelly
Blend the pears. Combine with the Paletta Neutral Gel and the cloves, and bring to the boil. Pour the hot jelly over the cake and chill. (Quantity of cloves to taste.)
- Chocolate mousse
Dissolve the gelatine in the water. Whip the chilled cream. Bring the orange juice to the boil with the balsamic vinegar and pour it over the chocolates, add the elderberry paste. Blend everything together with a stick blender (do not aerate the mass). Add the gelatine and the cream. Spread the chocolate mousse over the cake with the jelly and chill.
- Gel
Cover the surface of the cake with the gel.
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.